MT: We need to achieve a high standard of consistently with the ramen, and then we move on to the yakitori and wines.

 

Ignatius Chan: It’s what Teshima says, it’s step by step. Before you can walk you shouldn’t run. When we first started there were only two things on the menu: Uma Uma Ramen and spicy ramen. Now, we have six.

 

MT: The large difference between Singapore and Japan is that in Japan, people expect a really thick pork-based soup. But people in Singapore want it to be healthy and not oily. So we also respect their preference and adjust it. But it’s very similar.

 

MT: The largest concern I had was using ingredients in Singapore to make the ramen taste like it would in Fukuoka. Taste preferences are always changing. 

 

IC: When we started, we made the thick collagen-rich stock and the noodles were smooth, white and fine; almost like Chinese la mian. And when we opened, everybody tasted and loved it. Then, two months later, everyone said the soup is too rich and then we toned it down and people complained. Even in a small country. We have inconsistent commentary. We have to trust our own taste or make new products to suit the market. 

 

IC: Truthfully, when I go to those places that have the sheets, I don’t taste a difference in my ramen. I tick “firm” but the noodles still come out soft. For me, it’s more a gimmick.